Alfredo Sauce
Serving Size
4 servings
From the Hueging family dairy farm, this recipe is one of Manitoba’s Dairy Best!
Ingredients
- 1/4 cup (60 mL) unsalted butter
- 1 cup (250 mL) whipping cream
- 2 cloves garlic, crushed
- 1 1/2 cups (375 mL) shredded Parmesan cheese
- 1/4 cup (60 mL) minced fresh parsley
- 1 egg yolk, beaten (optional)
Directions
| 1. | Melt butter in a saucepan. Add cream, garlic and cheese, whisk over low heat, until cheese is melted (do not boil). If required, thicken with 1 egg yolk. |
| 2. | Serve immediately. Pour sauce over cooked fettuccine. |
To learn more about the Hueging family’s Dairy Story, click here.
Tips
- Do not add a large amount of shredded cheese to a sauce that is very hot or boiling as the cheese may “seize”, clumping up into one large curd, and ruin your recipe.
- In this recipe, adding cold cream and shredded cheese (along with the other ingredients) to the melted butter, over low heat, should prevent a recipe failure.
- Alternately, very slowly add the cheese to the warm milk, butter and garlic.
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